A New Coffee Destination, Shrimp From the Hudson Valley and More Food News

To Taste: A Flagship Store for All Things Nespresso

Nespresso, the coffee company with storefronts in New York and other cities like Miami and Chicago, is opening a more expansive American flagship on the Upper East Side. In addition to complimentary coffee tastings and a retail shop, it will have a lower level area for demonstrations, classes and discussions of coffee history and lore. There will also be a comfortable cafe with coffee and light food for purchase, including meringues from Aux Merveilleux de Fred: Nespresso, 935 Madison Avenue (East 74th Street), nespresso.com, opening Wednesday.

To Admire: Paintings of Oaxacan and New York Farmers

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Elizabeth Downer Riker paints farmers in New York and Mexico.CreditElizabeth Downer Riker

At Ceres, a Chelsea gallery that represents mostly contemporary female artists, there is an exhibition of paintings by Elizabeth Downer Riker of farms and farmers in Oaxaca, Mexico, and their rooftop farming counterparts in New York. On Sept. 13 from 7 to 8:30 p.m., a panel of urban farmers at the gallery will discuss rooftop farms:“Beneath the Same Sky: From Oaxaca’s Central Valley to the Rooftops of New York,” Tuesday through Sept. 30 (except Mondays), Ceres Gallery, 547 West 27th Street, Suite 201 (11th Avenue), 212-947-6100, ceresgallery.org.

To Enjoy: Shrimp Aquaponically Grown in the Hudson Valley

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Eco Shrimp are Pacific white shrimp that Jean Claude Frajmund raises in a former mattress factory in Newburgh, N.Y.CreditStephen Speranza for The New York Times

You have to know a great deal about the shrimp you are buying, if you plan to follow the sustainability advice of the Monterey Bay Aquarium. But there is a much simpler way. Head to the Greenmarket and look for Eco Shrimp. These are Pacific white shrimp that Jean Claude Frajmund is raising indoors in a former mattress factory in Newburgh, N.Y. Using a system that recycles saltwater, he adds no chemicals, antibiotics or hormones. He sells the shrimp in their shells, head-on, fresh and never frozen. The shrimp are purged (not fed) just before they are sold so there’s no “vein” (digestive tract) to clean. The shrimp are sweet and nicely firm-textured: Eco Shrimp, $28 a pound for large, $30 a pound for jumbo; Greenmarkets at Union Square, Wednesdays and Saturdays; TriBeCa and Grand Army Plaza, Brooklyn, Saturdays, ecoshrimpgarden.com.

To View: 19th-Century French Cheese Ephemera

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A collection of cheese labels is on display at the French Cheese Board.CreditNicole Craine for The New York Times

When French cheesemakers started selling their products in stores in the late 19th century, they began sticking labels on the boxes and containers. Many of the labels are little works of art, showing historic figures, rural scenes, cartoons and the like. Examples from the collection of the Besnier family, the owners of Lactalis, one of the world’s largest dairy groups, will be on display at the French Cheese Board, with cheese tastings and cheese for sale for the opening weekend: French Cheese Labels, Sept. 8 and 9 for tastings and sale, on display for six months, 41 Spring Street (Mulberry Street), cheesesoffrance.com.

To Refresh: Watermelon Salad With a Gochujang Twist

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Spicy gochujang has been added to the vinaigrette on the watermelon salad at Crave Fishbar.CreditCole Wilson for The New York Times

A summer perennial on the menu at Crave Fishbar is a side dish of watermelon with feta. This year, the chef Todd Mitgang has taken the dish — a breakfast staple in the Middle East and in Greece that has become a popular refresher in America — and given it some vibrant energy. He adds spicy gochujang as an ingredient in the apple cider vinaigrette for his salad of cubed watermelon and crumbled sheep’s milk feta. You can, too. A shower of chopped scallions is his recommended finishing touch for the dressing: Crave Fishbar, 945 Second Avenue (51st Street), 428 Amsterdam Avenue (West 81st Street), cravefishbar.com.